Instructions

Preheat oven to 375 degrees fahrenheit and line a large baking sheet with parchment paper.

Prepare strawberry compote: place sliced strawberries, lemon juice, and sugar in a small saucepan over medium heat. Cook for 10-15 minutes, or until strawberries begin to break down. Transfer to a bowl to cool while you prepare the dough.

Prepare the dough: mix together flour and salt in a large bowl. Add cubed vegan butter and cut with a fork or pastry cutter to mix. Drizzle cold Coconut Plant-Based Beverage into dough and use your hands to shape mixture into a small ball of dough. If the mixture is too dry, add in another splash of Coconut Plant-Based Beverage. Add more flour to mixture if dough gets too wet.

Transfer dough to floured surface. Use a rolling pin to roll dough out to a large rectangle.

Cut dough into 12 equal squares. Transfer 6 squares to the baking tray. Place one tablespoon strawberry filling in the middle of each square. Top with the remaining 6 squares and use a fork to lightly seal edges together. Poke a few holes in the top of each pastry tart and brush melted vegan butter on top of each.

Bake pastry tarts for 23-27 minutes, or until lightly golden. Remove from oven and let cool completely before adding glaze.

Prepare strawberry glaze: whisk together, one tablespoon reserved cooked strawberries, coconut plant-based beverage, and powdered sugar to form a thick glaze. If the mixture is too watery, add in another tablespoon or two of powdered sugar. Drizzle on cooled pastry tart and top with sprinkles.

Instructions

Preheat oven to 375 degrees fahrenheit and line a large baking sheet with parchment paper.

Prepare strawberry compote: place sliced strawberries, lemon juice, and sugar in a small saucepan over medium heat. Cook for 10-15 minutes, or until strawberries begin to break down. Transfer to a bowl to cool while you prepare the dough.

Prepare the dough: mix together flour and salt in a large bowl. Add cubed vegan butter and cut with a fork or pastry cutter to mix. Drizzle cold Coconut Plant-Based Beverage into dough and use your hands to shape mixture into a small ball of dough. If the mixture is too dry, add in another splash of Coconut Plant-Based Beverage. Add more flour to mixture if dough gets too wet.

Transfer dough to floured surface. Use a rolling pin to roll dough out to a large rectangle.

Cut dough into 12 equal squares. Transfer 6 squares to the baking tray. Place one tablespoon strawberry filling in the middle of each square. Top with the remaining 6 squares and use a fork to lightly seal edges together. Poke a few holes in the top of each pastry tart and brush melted vegan butter on top of each.

Bake pastry tarts for 23-27 minutes, or until lightly golden. Remove from oven and let cool completely before adding glaze.

Prepare strawberry glaze: whisk together, one tablespoon reserved cooked strawberries, coconut plant-based beverage, and powdered sugar to form a thick glaze. If the mixture is too watery, add in another tablespoon or two of powdered sugar. Drizzle on cooled pastry tart and top with sprinkles.